Aloha!
In February we offered our first prix fixe menu featuring bacon as our key ingredient. The bacon brittle ice-cream was a big hit for all of you bacon lovers. We would like to thank all of our loyal patrons for making our first prix fixe menu a huge success.
Hawaiian Seafood
Summer is slowly sneaking up on us and that means swim suits and less clothing! A great way to prepare for the season is to start eating healthy. Chef Wallack's favorite thing to eat and serve is Hawaiian seafood, which sola is best known for. Stop in and try the ahi tuna, (hoisin-mustard-panko crusted, bamboo rice, avocado tempura, soy-wasabi buerre blanc), mahi mahi, (wasabi crusted, curried sunchokes, coconut butter) or sola's classic tuna trio, (sweet, salty and spicy with thai cucumber salsa and ginger confit).Facts about Hawaiian Seafood:
* Nutrition experts say that protein from fish is of better quality than plant sources like beans because it contains more of the essential amino acids needed to build and repair cells for the body.* The beauty of eating seafood is that it allows for a greater variety of foods in your diet. It's readily available, relatively inexpensive and provides nutritious protein and beneficial fat, which can ultimately contribute to a healthful diet
*Seafood is rich in omega 3 fatty acids, which are proven to be good for the heart.
Featured Ingredient Prix Fixe
Every Tuesday and Wednesday(featured ingredient changes monthly)
Every Tuesday and Wednesday, Chef Wallack is offering an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.
The menu is priced at $30 per person and highlights a featured ingredient, which will change each month. What a great way to save and splurge at the same time! This month's menu will feature mouth-watering.......
Sweet Potatoes
japanese sweet potato soup-crab salad and chili oil
wild striped bass with soba
-sweet potato dumplings, organic spiced carrots, lobster gastrique
hawaiian sweet potato
-pecan tart, chantilly cream with brandy and gran marnier
Would you like to see your favorite ingredient featured on sola's pre fixe menu? You can send your own suggestions for Chef Wallack to consider for an upcoming menu. Just click here.
Open for Brunch
sola is open for Brunch every Saturday and Sunday from 10 a.m. to 2 p.m. Some of the highlights on the Brunch menu include, Pineapple Upside Down French Toast, Matzo Brei and House Smoked Salmon Scramble in addition to an assortment of mouth-watering brunch cocktails.
Try our Koji Tini.
Made with Shochu, ginger syrup, and white grape juice.Shochu is Japan's other indigenous alcoholic beverage, but unlike sake, shochu is distilled. It is also made from one of several raw materials. The alcoholic content is usually 25%, although sometimes it can be as high as 42% or more.
